Banana Bread Muffin with Streusel Topping
Description
Do you have overripe bananas sitting on your kitchen counter? Put them to good use. This recipe is healthy and very filling!
Ingredients
- 1/2 cup Mashed Bananas (Extra ripe)
- 1 Egg (large)
- 1 tbsp Milk (use Almond Milk if available)
- 1 cup Almond flour
- 1/4 cup Flaxseed Meal
- 1 tsp Cinnamon
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 cup Chopped Choco Chips (optional)
- 1/4 cup Almond flour
- 2 tbsp Coconut sugar
- 1 tbsp Coconut oil
- 1/2 tsp Cinnamon
Streusel (topping)
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with liners.
- In a large bowl, add in Almond flour , Flaxseed meal, cinnamon, baking soda, salt. Whisk to combine ingredients. Set aside
- In a separate bowl, add mashed bananas, egg, milk, vanilla extract. Mix until well combined.
- Add dry ingredients to banana mixture. Add chocolate chips. Mix until well combined.
- Make the streusel. In a separate bowl, add all the ingredients and mix until well combined. Set aside.
- To assemble, spoon banana mixture on muffin pan. Fill about 3/4 full.
- Scoop about 1 tsp of the streusel topping per muffin.
- Bake about 30 mins (muffin pan) or 45 mins (loaf pan)
- Cool for 10mins and enjoy!!
Note
- Use extra ripe bananas. The sweetness of your muffin will depend on this.
- Best eaten the next day.
- It can be kept well-covered at room temperature for 3 days but will keep at the fridge for 1 week. You may also store in the freezer for longer shelf life.
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